Welcome to the 16th Food Colloids Conference

University of Leeds from April 8-11, 2018

The subject area of the conference is physical chemistry of complex food systems with special emphasis on macromolecules that structure food. The aim is to expand knowledge on how interactions between food components create multi-phase structures on different length scales. Furthermore, the role of food processing and its influence on these interactions and structures shall be addressed. Moreover, it should be discussed how fundamental knowledge of the processes involved can be used to better control existing food systems and to create novel structures with the aim of delivering functionality in the multifarious sense of the word (e.g. nutrition, health, texture and taste).